Broccoli fritters are crispy on the outside, tender on the inside, and packed with bold flavor thanks to garlic, onion, parsley, and warm Middle Eastern spices. Using frozen broccoli makes them super easy and the chickpea flour-batter is dairy- and gluten-free, too!
These Broccoli Fritters from my second cookbook, Simply Dinner, are one of those humble little recipes that I make again and again. They’re not fancy, but wow, do they deliver on flavor! Warming coriander and turmeric, fresh herbs, onion, and garlic give the batter a flavor profile similar to falafel. Naturally gluten-free chickpea flour binds everything together and gives the fritters a slightly nutty depth.
The beauty here is that you don’t need to start with fresh broccoli! Frozen florets work perfectly, as long as you thaw them and chop them well. This keeps prep simple, and the whole mixture comes together in one bowl.
I love to serve these with a generous squeeze of lemon and a dollop of tangy tzatziki (or vegan tzatziki) on top. They’re great for a light lunch, a fun appetizer, or even as a veggie-packed dinner with a protein-packed chickpea salad on the side.
Table of Contents
What’s in Broccoli Fritters?
A mix of herbs, warm spices, and pantry staples transforms humble frozen broccoli into something truly special. Here’s what you’ll need and why each ingredient matters:
- Frozen broccoli: A great shortcut that saves you time and prep. Thaw them completely (draining away any liquid released) and chop them. Also, make sure to pick up frozen broccoli labeled “florets” and not “cuts,” which tend to be primarily the broccoli stalk. You can substitute cauliflower florets, if you like.
- Onion adds natural sweetness and a bit of texture to balance the fritters. Make sure it’s finely chopped so it combines easily into the mix.
- Fresh parsley: Bright and fresh flat-leaf parsley gives these fritters a big flavor lift.
- Garlic is essential for depth and that signature Mediterranean kick.
- Nutritional yeast adds a subtle cheesy, umami flavor without dairy. You can usually find it in the natural or bulk section of most grocery stores.
- Spices: Citrusy ground coriander and earthy ground turmeric add warmth and a golden hue to the batter.
- Aleppo pepper: Milder and fruity Aleppo pepper adds gentle warmth to the batter. More on this wonderful ingredient below.
- Baking powder helps give the batter a bit of lift and lightness, so the fritters don’t turn out dense.
- Kosher salt and freshly ground black pepper bring all the flavors together.
- Chickpea flour: Naturally gluten-free and full of protein, chickpea flour helps bind the fritters and adds a nutty flavor. Look for it in the baking or gluten-free section.
- Eggs act as a binder to hold the fritters together.
- Olive oil or avocado oil is key for shallow frying the fritters, and despite what you may have read, it’s safe to fry using extra virgin olive oil!
- Lemon: I dress the finished fritters with both the zest and juice of a lemon to brighten everything up at the end. Lemon and broccoli go so well together.
- Tzatziki (optional): Adds a cool, creamy contrast to the warm fritters. Need a dairy-free option? Try this cashew-based vegan tzatziki or toum, whipped garlic sauce.
Ingredient Spotlight
If you’ve cooked my recipes before, you know I reach for Aleppo pepper often, and for good reason! This vibrant, ruby-red spice is beloved across the Mediterranean and Middle East for its rich, complex flavor. Unlike the crushed red pepper flakes (often made from cayenne peppers) that just bring heat, Aleppo pepper has a subtle fruitiness, a mild smoky depth, and a slow-building warmth that’s more about flavor than fire. I especially love using it in recipes like these Broccoli Fritters, where you want just a touch of heat to complement the herbs and aromatics without overpowering them.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
- BEST SUBSTITUTE: Piment d’Espelette
How to Make Broccoli Fritters
These easy fritters come together in one bowl and one pan, perfect for a quick lunch, light dinner, or appetizer. You can chop the florets into bite-sized pieces like I do there, or chop them more finely like I do in my book. It’s totally up to you. I like them both ways. Here’s how to make them:
- Prepare the broccoli mixture. In a large bowl, combine 1 pound of fully thawed and finely chopped frozen broccoli florets, 1 small finely chopped yellow onion, 1 cup packed and finely chopped fresh flat-leaf parsley, 3 minced garlic cloves, 1 teaspoon nutritional yeast, 1 teaspoon ground coriander, 1 teaspoon Aleppo pepper flakes, 1/2 teaspoon ground turmeric, and 1/2 teaspoon baking powder. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper, and mix gently.
- Get ready to fry. Stir in 1 cup chickpea flour and 2 lightly beaten large eggs. Mix until the mixture is well combined, but still a bit loose and chunky. Line a large plate with a paper towel and set it next to your stovetop. In a medium sauté pan over medium heat, pour in 1/2 cup olive oil (or avocado oil), or enough to coat the bottom of the pan by about 1/2-inch.
- Fry the fritters. Once the oil is shimmering, carefully drop in about 1/4 cup of the broccoli mixture per fritter. Cook each side for 2 to 3 minutes, or until crispy, golden brown, and cooked through.
- Drain and repeat. Transfer the cooked fritters to the paper towel–lined plate using a slotted spoon. Continue frying the remaining mixture in batches, adding more oil as needed and giving the oil a chance to come back up to temperature between batches.
- Finish and serve. Transfer the fritters to a serving plate. Sprinkle with the zest and drizzle with the juice of 1 lemon. Serve warm, with tzatziki on the side, if you like.
What to Serve with Broccoli Fritters
I love these broccoli fritters as a weeknight supper, especially with a hearty salad on the side, like this healthy three-bean salad or my favorite Mediterranean chickpea salad. And if you have extras, they reheat beautifully in the oven or air fryer. They might not win any beauty contests, but trust me, they’ll win over everyone at the table.
They would also make a great addition to a spread of snacks, especially if you’re hosting vegan diners or those avoiding gluten or dairy. Other great additions would be my beet hummus or vegan fried eggplant.
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Broccoli Fritters
Ingredients
- 1 pound frozen broccoli florets, fully thawed and chopped into small pieces
- 1 small yellow onion, finely chopped
- 1 cup packed finely chopped fresh flat-leaf parsley
- 3 medium garlic cloves, minced
- 1 teaspoon nutritional yeast
- 1 teaspoon ground coriander
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon baking powder
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup chickpea flour
- 2 large eggs, lightly beaten
- 1/2 cup olive oil or avocado oil, or more if needed
- Grated zest and juice of 1 lemon, for serving
- Tzatziki or Vegan Tzatziki (optional)
Instructions
- Prepare the broccoli mixture. To a large bowl, add the chopped broccoli, onion, parsley, garlic, nutritional yeast, ground coriander, Aleppo pepper, ground turmeric, and baking powder. Add 1 teaspoon each salt and black pepper and mix gently. Add the chickpea flour and eggs, and mix until well combined yet loose and chunky.
- Get ready to fry. Line a large plate with a paper towel and set it near the stove. In a medium sauté pan set over medium heat, add the oil. You want enough oil to cover the bottom of the pan by 1/2-inch or so (a smaller pan will require less oil).
- Fry the fritters. Once the oil begins to shimmer, carefully add the batter in 1/4 cup fritters, leaving space between each one. Cook for 2 to 3 minutes on each side or until crispy and golden brown and cooked through. With a slotted spoon, transfer the fritters to the paper towel–lined plate to drain any excess oil. Then, working in batches, continue to make the fritters, leaving enough room between the fritters in the pan to easily flip them.
- Finish and serve. When ready to serve, transfer the fritters to a serving plate. Sprinkle the lemon zest all over and drizzle the fritters with a little bit of the lemon juice. Serve with tzatziki sauce, if you like.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, coriander, and Aleppo pepper used in this recipe.
- Fritter Size: When I wrote this recipe for my book, I chopped the broccoli into small pieces, but for this recipe, I left them bite-sized. It’s up to you! The recipe is great either way.
- Storage & Reheating: These fritters will keep in the fridge for up to 3 days. Reheat them in a 350°F oven.
- Make Ahead Tip: You can freeze these fritters for up to 1 month, although I don’t prefer this because they lose a bit of their fluff—but they still taste great, and it’s always nice to have something on hand.
Nutrition
Exotic 4-Pack
Bring the vibrant seasonings of the Mediterranean to your kitchen with Sumac, Aleppo pepper, Ras el Hanout, and Baharat.
